Arroz a la Cubana
A traditional Cuban-inspired staple popular across Spain and Latin America. Naturally gluten-free and dairy-free, this comforting dish offers a quick source of clean energy and high-quality protein. It pairs perfectly with a crisp side salad for a well-rounded and effortless weekday lunch or dinner. The final presentation balances savory, rich fried eggs with a comforting starch, complemented by the zesty notes of tomato sauce and the distinct sweetness of caramelized fruit.
By admin
Ingredients
Rice
Toppings
Method
Prepare the Rice
Heat a splash of extra virgin olive oil in a saucepan over medium-high heat and sauté the sliced garlic until golden, then remove the garlic from the pan.
Add the rice to the fragrant oil and toast for one minute, stirring continuously to coat the grains.
Pour in the water, season with salt, and bring to a boil before covering the pan partially and reducing the heat to low.
Simmer gently for 12 minutes until the liquid is absorbed, then cover fully and let rest off the heat for 5 minutes.
Fry the Accompaniments
Warm the tomato sauce gently in a small pan or microwave and set aside.
Peel the banana, slice it in half lengthwise, and cut each piece in half again.
Heat olive oil in a skillet over high heat and fry the banana quarters for roughly one minute per side until beautifully caramelized and golden, then drain on paper towels.
Crack the eggs into a bowl, season with a pinch of salt, and fry them in hot olive oil until the whites are set and crispy at the edges but the yolks remain runny.
Assemble and Serve
Pack the cooked rice tightly into a small cup or ramekin and invert it onto the serving plate to form a neat mound.
Arrange the fried egg and caramelized banana pieces alongside the rice dome.
Spoon the warm tomato sauce generously over the top of the white rice and serve immediately.
Chef's Notes
Using slightly underripe green bananas helps the fruit hold its shape much better during frying.